1. Soak the red beans a few hours in advance
2. Add water to the pressure cooker, press for about 25 minutes
3. After opening, cook for about 20 minutes. After the water is basically absorbed, press it into a puree
4. Probably like this
5. The two kinds of noodles are mixed and fermented, about 3 hours at room temperature in spring and autumn
6. Divide into several small doses after sending out
7. Press it into a pie with your hands
8. Put a spoonful of bean paste
9. Press it with your fingers or spoon
10. If you feel less filling after pressing, you can add more
11. Gradually gather like cabbage dumplings
12. seal
13. Round
14. Put a wet cloth on the steamer and lay out the bean buns.
15. Steam on high heat for about 25 minutes, turn off the heat, and uncover after 3 to 5 minutes.
16. Compared with the bean buns with pure white noodles, the bean buns with corn flour are easier to "shape"
17. There is not much brown sugar, if it is not sweet, you can also have some condensed milk.
